Grilling thick pork chops can seem daunting if you’ve never done it before. The main concern is making sure the chops are cooked through without drying out. The cooking time will depend on a few factors like the thickness of the chops, the temperature of the grill, whether the chops are bone-in or boneless, and whether you sear them first.
Quick Answers
– Boneless chops 1-inch thick take about 8-12 minutes per side at medium high heat.
– Bone-in chops 1-inch thick take 10-14 minutes per side at medium high heat.
– Thicker chops over 1 inch may need up to 18 minutes per side.
– Always use a meat thermometer to check for doneness – cook to at least 145°F.
– Let the chops rest for 5-10 minutes before serving.
How Thick are Thick Pork Chops?
First, let’s define what qualifies as a thick pork chop. In general, chops 1-inch or thicker are considered thick chops. Here are some common thicknesses you might find:
- 3/4 inch – not quite thick but thicker than thin chops
- 1 inch – the standard thickness for thick chops
- 1 1/4 inches – very thick chops
- 2 inches – extremely thick chops or double cut chops
For the purposes of this article, we’ll focus on cooking times for 1-inch and 1 1/4 inch thick boneless and bone-in pork chops.
Factors that Affect Cooking Time
There are a few key factors that will determine how long you need to grill thick pork chops:
Bone-in vs Boneless
Bone-in chops will take longer to cook than boneless because the bone continues to cook and transmit heat to the meat even when the exterior is browned. For chops of the same thickness, bone-in generally takes 2-3 minutes longer per side.
Chop Size and Thickness
Obviously the thicker the chop, the longer it will need on the grill. A good rule of thumb is about 4-5 minutes per 1/2 inch thickness for medium high heat.
Grill Temperature
Cooking over high heat around 500°F will cook the chops faster than medium heat around 350°F or low heat around 250°F. The tradeoff is that high heat risks burning the outside before the inside cooks.
Pre-Searing
If you sear the chops first on both sides over high heat before finishing over medium heat, it will reduce the total grilling time slightly since the outsides will already be browned and sealing in juices.
Brush with Oil or Marinade
Coating the chops in oil or marinade can accelerate browning and caramelization due to increased conduction from the liquid.
Meat Thermometer
Always rely on a good instant read meat thermometer to test for doneness rather than just cooking time. Cook the chops to at least 145°F for food safety.
Grilling Times for Thick Pork Chops
Now that we’ve covered the factors that affect cooking time, here are some general guidelines for grilling thick pork chops at medium high heat around 400°F:
| Chop Type | Thickness | Grilling Time Per Side |
|---|---|---|
| Boneless Chop | 1 inch | 8-12 minutes |
| Boneless Chop | 1 1/4 inches | 10-14 minutes |
| Bone-In Chop | 1 inch | 10-14 minutes |
| Bone-In Chop | 1 1/4 inches | 12-16 minutes |
For chops over 1 1/4 inches thick, you may need up to 18 minutes per side, especially for bone-in. Always check for doneness with a meat thermometer rather than relying solely on time.
Other Tips for Grilling Thick Pork Chops
Here are some other helpful tips to ensure juicy, flavorful thick pork chops on the grill:
- Bring the chops to room temperature before grilling for more even cooking.
- Pat the chops dry thoroughly with paper towels before seasoning or oiling.
- Create a crosshatch sear pattern by angling the chops 45 degrees after browning the first side.
- Flip only once during cooking for better caramelization.
- Brush with oil or marinade right before flipping to promote browning.
- Let rest for 5-10 minutes before serving so juices redistribute through the meat.
- Target an internal temperature of 145°F for medium doneness.
Common Problems and Solutions
Here are some common issues that can occur when grilling thick pork chops and how to avoid them:
Undercooked in the Middle
If the center still looks raw or pink when you cut into the chop, it needed more time on the grill. Use your meat thermometer to confirm – thick chops need to reach at least 145°F internally. Next time, give them a few more minutes per side.
Overcooked and Dry
If the chop is dry or tough, it was likely overcooked. Thick chops can go from perfect to overdone quickly. Pull them at 140°F for some carryover cooking but no higher than 145°F for juicy meat.
Burnt Exterior
If your chops are badly charred or burnt on the outside but raw inside, the heat was too high. Try a lower temp around 350°F next time. Also, flip more often to allow the inside to cook through before the outside burns.
Curled Up Edges
If the edges of the chops curl up from the grill grates, they were not patted dry before cooking. Make sure to thoroughly dry the exterior of the chops so they sear properly and don’t curl up.
Conclusion
Grilling thick pork chops takes some finesse but results in an incredibly moist, flavorful meal. The keys are proper seasoning and marinating, regulating grill heat, understanding how thickness impacts cook time, and always using a meat thermometer. With the guidelines provided, you can achieve perfection on thick pork chops every time. Just remember to allow 10-15 minutes of total cooking time per inch of thickness for tender and juicy chops off the grill.